Brewing practices to maximise levels of catechins and other compounds with functional properties in Azorean green tea infusions: comparison with composition of canned green tea drinks
The influence of infusion time, temperature and water characteristics on catechins, gallic acid, theophylline and caffeine levels of Azorean green tea infusions was evaluated in two samples of green tea presenting different compositions to optimise brewing practices and maximise levels of compounds...
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| Other Authors: | , , |
| Format: | article |
| Language: | por |
| Published: |
2009
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10216/99074 |
| Country: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/99074 |